Preservation of cells and tissues by freezing at temperatures below 70°C has led to new possibilities for the storage of germ cells for fertility preservation. During the freezing process problems might occur, the greatest being ice crystallization which can cause membrane destruction and thus cell death. To minimize this risk, solutions that reduce the freezing point can be added to reduce crystallization and increase survival rates. These solutions are called cryoprotectants. The best method for freezing is still not known.The aim of this study was to analyze the effect of various parameters on the survival rate of human semen frozen with liquid nitrogen. The parameters investigated were thawing method (incubator or water bath) and container choice (straw or ampoule). In addition, two different cryoprotectants were tested.The method used was the instruction for preservation with Sperm CryoProtec™ II from Nidacon. In total 16 samples were collected for the first test and 13 samples for the second test. Sperm concentration and motility was measured.There seem to be no significant differences depending on container choice or thawing method leading to the conclusion that the most cost effective method of storage and thawing may be used. A small but significant difference was found in survival after thawing dependent on cryoprotectant p=0.041. However the study sample was limited and further studies might be of value.

In the atmosphere in the height of 18000ft to 25000ft, there are some metastable droplets called supercooled liquid water in the temperature range of 0◦C to 40◦C. When these droplets impinge on the wings of an airplane, a very thin layer of ice is formed on the surface. This natural phenomenon calls “impact icing”. In this research, I studied the nanoscale impact icing on structured graphite surfaces, as the substrates at the atomistic scale using Molecular Dynamics (MD) simulations. This research focuses on the first steps of the development of a predictive multiscale strategy for molecular simulations of impact ice adhesion on nanostructured substrates. Through the simulations, the molecular level physics such as molecular interactions, interfacial energy, and nanoscale surface roughness are processed into a “microscopic ice adhesion strength” that describes the energy cost for breaking the nanoscale interfacial layer. In this work, the simulation strategy is designed based on the postulate that at the nanoscale the fracture strength of impact ice on a given substrate is controlled by the extent of the ice interdigitating the substrate. The interdigitating interfacial structure is then determined by the process of wetting the substrate by a supercooled impinged water droplet and the process of penetrating of supercooled water crystallizing into ice crystals under graphene nanoconfinement. Following this line of reasoning, I divided my impact icing simulations into three separate sections including (1) simulations of dynamic wetting of supercooled water on nanostructured graphene substrate, (2) simulations of water crystallization under nano-confinement, and (3) simulations of fracture of prescribed ice-substrate interfacial structure. Based on the results, it is concluded that the degree of surface hydrophobicity, depth of penetrated water, the order of interlocked water molecules, size of surface roughness, texture structure of the surface, and ice temperature are the key roles that dominate the investigation of fracture strength of impact ice at the solid interface. Furthermore, MD simulation results demonstrate that the surface roughness lower than 3.0nm is enabled to stop water from crystallization, a piece of useful information to design anti-icing surfaces.

La congélation partielle du mix dans un échangeur de chaleur à surface raclée (ECSR)est l'étape la plus critique dans la fabrication d'un sorbet, car c'est la seule étape où de nouveaux cristaux de glace se forment; par la suite ces cristaux ne font que grossir. L'objectif principal est de produire un grand nombre de cristaux les plus petits possibles afin d'obtenir une texture onctueuse. Pendant le procédé de congélation, le produit est soumis à des interactions couplées d'écoulement du fluide, de transfert de chaleur, de changement de phase et de cisaillement. Ces interactions sont déterminées par les conditions opératoires du procédé de congélation et affectent l'évolution de la distribution de taille des cristaux de glace, ainsi que la texture finale du produit. Ce travail présente la caractérisation expérimentale et la modélisation du procédé de congélation d'un sorbet. La congélation du sorbet à été effectuée dans un ECSR à l'échelle pilote. L'objectif principal de ce travail est l'étude de l'influence des conditions opératoires du procédé de congélation sur les caractéristiques finales du produit: distribution de taille de cristaux de glace, température du produit, fraction volumique de glace et viscosité apparente. Le comportement de l'écoulement du produit dans l'ECSR a été caractérisé par une étude expérimentale et une modélisation de la distribution du temps de séjour (DTS). Une approche de modélisation de la cristallisation de la glace couplant le modèle de DTS avec des équations de transfert de chaleur et de bilan de population des différentes classes de taille de cristaux a été développée. À partir d'une première estimation des paramètres, le modèle de cristallisation prédit de façon satisfaisante les tendances expérimentales et donne un bon aperçu de l'évolution de la distribution de taille des cristaux de glace au cours du procédé de congélation dans l'ECSR. / The partial freezing of the mix inside the scraped surface heat exchanger (SSHE) is the most critical step in sorbet manufacturing, since it is the only stage where new ice crystals are produced; further in the process these ice crystals will only grow. The main objective of the freezing process is to form the smallest possible ice crystals, so as to assure a smooth texture in the final product. During the freezing process the product is subjected to coupled interactions of fluid flow, heat transfer, ice phase change and shear. These interactions are determined by the freezing operating conditions and affect the evolution of the ice crystals size distribution (CSD) and the final texture of the product. This work presents the experimental characterization and the modelling of the initial freezing process of a sorbet. The freezing of sorbet was carried out in a SSHE at the pilot scale. The main objective of this work was the study of the influence of the freezing operating conditions on the final product characteristics: ice CSD, product temperature, ice volume fraction, apparent viscosity. The product flow behaviour in the SSHE was characterized by an experimental and modelling study of the residence time distribution (RTD) of the product. An ice crystallization modelling approach, taking into account the coupling of an empirical RTD model with heat transfer equations and a population balance of the different ice crystal size classes was developed. With a first set of estimated parameters, the ice crystallization model predicts satisfactorily the experimental trends, and made it possible to have an insight on the evolution of ice CSD during the freezing process in the SSHE.